Allergen-Free Jalapeño Ranch Dressing
This bold and flavorful jalapeño ranch dressing is made with roasted jalapeños and simple, allergen-free ingredients. It's creamy, zesty, and has just the right amount of kick, perfect for dipping, drizzling, or spreading. Bonus: it lasts up to a month in the fridge!
Ingredients
16 oz soy-free Vegenaise (or any safe mayo you like)
1/2 cup red onion, roughly chopped
2 jalapeños, roasted (keep seeds for heat)
1 1/2 tsp salt
1 tsp black pepper
1 1/2 tsp granulated garlic
2 tbsp olive oil
1/4 cup original Rice Dream or other unsweetened plant-based milk
Instructions
Roast the Jalapeños:
Preheat your oven to 450°F (232°C).
Place the jalapeños on a baking sheet and roast until the skin is charred and blistered, about 10-12 minutes. Let them cool slightly, then remove the stems (leave the seeds in for heat).
Combine Ingredients:
In a blender, add the soy-free Vegenaise, roasted jalapeños, red onion, salt, black pepper, granulated garlic, olive oil, and Rice Dream.
Blend:
Blend on high until smooth and creamy. Scrape down the sides of the blender if necessary to ensure everything is fully incorporated.
Store:
Transfer the dressing to an airtight container and refrigerate.
Enjoy:
This dressing pairs perfectly with gluten-free pretzels, veggies, salads, or as a spread for wraps and sandwiches.
Storage
Store in an airtight container in the fridge for up to 1 month. Stir before using if the dressing separates slightly.
This jalapeño ranch is a delicious addition to any meal and so easy to make—you might find yourself making it every month!
Just blend it all up. It’s super easy and then you have ranch, which is life.
